Cocoa Brownies

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
16 brownies
Level:
Easy

NUTRITION INFO
Ingredients
  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter (2 sticks)
  • 1 1/4 cups cocoa, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
Directions
Watch how to make this recipe.
  • Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

  • In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

  • Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.


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4.3 732
Awesome recipe. Modified the recipe as per my requirements. Used 50% less sugar and replaced eggs with sweetened condensed milk. Turned out perfect with great taste item not reviewed by moderator and published
I'm curious if some of the bad reviews are based on the butter amount? I had to take a second look at the recipe because I almost did 8 Tablespoons (1stick) instead of ounces! I used a square baking dish and baked for 40 minutes on 350 degrees. They turned out great!   I didn't find them to be too cakey at all. If you like them thin and super chewy then just use a different size baking dish.  item not reviewed by moderator and published
Chocolate Crack, is the name my husband calls these brownies, because they are so addictive. I  do add a teaspoon of instant coffee to this, to enhance the chocolate flavor. When my family and friends first bit  into this a look of chocolate bliss comes across their face. Thank you, for this recipe. I love your work.  item not reviewed by moderator and published
These are fabulous, best brownies I've eaten. Thought I died and went to heaven.   Gooey, moist and very flavorful, real chocolate flavor.  Hubby liked them also.   Made them just as the recipe and they were perfect.  Wouldn't change a thing.   item not reviewed by moderator and published
Does anyone else think these should been baked in a larger baking dish.  The batter completely FILLED my eight by eight inch pan nearly to the rim which made me suspicious straight off.  Then it took well over an hour until a toothpick came out clean.  When I did remove the pan from the oven the whole center of the brownies caved in.  This recipe was a disaster for me, and I was making it for dinner guests tonight.  Not what I was expecting from a Food Network sponsored recipe. item not reviewed by moderator and published
Amazing brownies!  Cooked perfectly in 45 min just like Alton said.  However I had more trouble cutting mine with pizza cutter than Alton did, but I guess that's why he's the pro! item not reviewed by moderator and published
I followed the recipe with one exception. I used a dark glass dish (all I had) and reduced the temp to 275. Bake time was 55 minutes. They turned out perfect. Best brownie I have made. Next time I'll add some nuts. But oh my they turned out great. Not sure why some folks had such problems with this recipe. It's a keeper. item not reviewed by moderator and published
Horrible wasnt good not brownie texture at all I even sprinkled powdered sugar over them it did not help.Saddened that I splurged on $ that I really didn't have to make them for my kids & they didn't taste good. item not reviewed by moderator and published
I have loved every Alton Brown recipe I've tried, but this one? Not so much. Although it tasted great, the texture was off. I was hoping for a more decadent, fudgy brownie. This one was more moist and cake like. It was almost too moist, but not in a good way. I don't think the butter incorporated well. So, the brownie was a bit too oily... (And yes, I actually watched the video and followed everything completely!!) item not reviewed by moderator and published
fantastic brownies. I loved the brown sugar addition. ok... I did modify how I mixed things but not the ingredients nor the amounts.. oh and I increased the temp to 325 but did not change the cook time.  for those that are curious....  I melted the butter then mixed in the coco powder..transferred to mixing bowl and let it mix on low until cool enough to add the eggs.  which I did and mixed until it resembled whipped cream.  here's where I added everything else and mixed only until incorporated and into a 9" glass pan they went.  (fyi... I borrowed this method from a diff recipe similar to altons that I knew worked very well...)  the flour and is correct.  don't modify that because it is what makes the brownie light and chewy.. heavenly brownie recipe. item not reviewed by moderator and published
For me this is a 5-Star recipe before or after modifying it the way I have.<div><br /></div><div>I've substituted the cup of white sugar with Sweet Additions stevia-based sweetener (green and white bag at Walmart).  It's a one-to-one sugar replacement that I've noticed no weird aftertaste with.</div><div><br /></div><div>I have also opted for just a cup of cocoa.  Go for the full amount if you want the full chocolate experience, because this recipe remains delicious either way.</div><div><br /></div><div>(I bet a good chocolate whey protein powder would be easy to add if you wanted a little more nutrition from this delicious brownie recipe.)</div><div><br /></div><div>Each time the baking has finished for me, there has been a slight glaze across the top of the brownies.  When asked I've replied with, 'no, I didn't put icing on the brownies.' </div><div><br /></div><div>This is an incredibly thick recipe so mix it well.  I believe baking dish I've used was an 8- or 9-inch dish, not a metal pan.  I'm not sure if this affects the baking or not.</div><div><br /></div><div>If you are a fan of rich, chocolate desserts, give this one a try.</div> item not reviewed by moderator and published
Aweful recipe  item not reviewed by moderator and published
I loved these brownie rich and chocolaty but for some reason I had trouble baking them they would cook on the outside but not in the middle. Both times I made it but my mother and Father baked it and it was fine. I am a bit confused why these never worked for me but still love them item not reviewed by moderator and published
Poor instructions. If followed as written, the brownies take forever to bake and come out too cakey. I recommend what some others have recommended: only mix the eggs with the sugars (don't beat them) and use a 9x13 inch pan instead...  item not reviewed by moderator and published
FREEKING awesome! I was worried because two cups of sugar seemed like a lot, but they were really, really good!   item not reviewed by moderator and published
Still not finished baking. They look and smell so good, can't wait to try them. item not reviewed by moderator and published
I made these last night for a work pot luck and everyone loved them.  I did bake them longer then the recipe called for, about an hour.  They were thick and fudgy.  Oh so yummy! item not reviewed by moderator and published
This is the recipe that will teach me to read the comments. How did you get this star rating? I want to echo all the people below who tried to make this as written. For those of you who seem to have succeeded...  are you on a mountain? Have you never had a brownie before? I had to bake an extra 20 minutes and these are pretty cakey. The batter was delicious (I couldn't resist) so I probably will try again, but: 1. Only emulsify the eggs rather than beat the hell out of them and 2. put the recipe (as written!!!) in a 9x13. I think that will work a lot better. Sorry if you are only reading this trying to figure out while you have liquid brownies after following the instructions exactly... item not reviewed by moderator and published
Love these. They are always successful. Soft, moist, gooey as brownie should be. I add almond extract instead of vanilla. Yum  item not reviewed by moderator and published
Horrible! These brownies never firmed, only bubbled. They were also oily (runny) from the butter, and I assume from the lack of flour. Some people had success with this recipe (no idea how), so try it at your own risk. Mine turned out horrible. item not reviewed by moderator and published
I made this brownies and they were very good. My daughter loved it.  I added some walnuts at the end and they came out right.  They took more time to cook  that Alton sugested , so next time I'll use a 9 x 13 pan. Thanks for the recipe.  item not reviewed by moderator and published
1 1/4 cups cocoa MEANS just that!!  1 cup AND 1/4 cup!   and in response to the person who posted "2 cups sugar is alot of sugar..."   pick a different recipe!  cut the sugar!  OMG! item not reviewed by moderator and published
Came out great item not reviewed by moderator and published
I just add some milk chocolate chunks in the batter and crushed almonds on top prior to baking, the perfect brownie recipe that I've been looking for many years. Thanks Alton! item not reviewed by moderator and published
Delicious - and not too sweet, which I was worried about!  Will definitely make again! item not reviewed by moderator and published
<span>Alton Brown, you are my hero. When i tried the batter from the spoon, i couldn't contain a huge, childish grin, and my eyes sparkled with delight. It was perfect. So you can imagine my disappointment when I opened the oven after 45 minutes and discovered a pan of jiggly junk. I then baked it for another 10 minutes and BURNT the top layer. And guess what, the middle was still JIGGLY! Please improve this catastrophe. </span><div>PS- I was also disappointed that you made the brownies in a different manner than the recipe. </div> item not reviewed by moderator and published
Made these a few times now and it's the best brownie recipe I've found to date.  Nice and gooey.  I add my own chocolate chips and nuts for a personal touch.  Definitely recommend this recipe.<br /> item not reviewed by moderator and published
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Everyone loved these brownies! They wanted the recipe. Rich, decadent cocoa flavor! item not reviewed by moderator and published
I made these for the first time today and they were awesome! Thick yet moist, and so rich. I've tried other cocoa brownie recipes and these have definitely been the best so far.<div><br /></div><div>The one thing I would note is that I definitely needed to keep them in longer than the directions called for in order to get the toothpick to come out clean. I ended up taking them out of the oven after an hour instead of the 45 minutes that the recipe calls for.</div> item not reviewed by moderator and published
I have made this brownie recipe multiple times.  I am not sure how they turned out bitter for some people with all the sugar they call for, and I can't figure how they turned out dry for anyone- they call for two sticks of butter!  Anyway, my family always enjoys when I make these.  They always turn out perfectly fudgy and chocolatey and go really well with a scoop of ice cream!! item not reviewed by moderator and published
Emphasis on the "Cocoa" in the title. It was very bitter. Definitely not for the typical brownie lover... And did some people really think it meant for 11/4 cups of cocoa?!?! LOL item not reviewed by moderator and published
Brownies schmownies! I made these and everyone frownied- bitter, dry, fluffy, inedible. Zero stars!!!! item not reviewed by moderator and published
I made these brownies and they were the best I ever made.  I followed recipe except I added 1/2 tea. of baking powder, and baked for 55 minuets, instead of 45 min.  They came out perfect and were much larger in size then Alton's, I believe it was because of the 1/2 tea. of baking soda that I added.   I also frosted them with a cocoa homemade frosting, mum, mum, good! item not reviewed by moderator and published
<p>The rating is for the recipe as shown in the VIDEO – not as printed. Needed corrections to the printed recipe include: DON’T use a whisk attachment, use the regular open paddle; DON’T beat the eggs until fluffy, just emulsified. DON’T add the sugars separately, sift them together with the otherdry ingredients, add, then add vanilla and butter (slowly, again, emulsify); DON’Twait until cool to cut brownies – remove them from pan, cut with large pizza cutter. A couple of other notes 1) he uses a parchment paper sling in the pan that is not noted in the recipe and 2)  it calls for 1 and ¼ cups of cocoa for those that don’t see the space between the 1’s.</p> item not reviewed by moderator and published
A big hit with my family and friends.  Brownies come out rich and packed full of chocolate flavor every time.  Excellent recipe!! <br /> item not reviewed by moderator and published
I make these 2x a week. Have Never watched the video. They come out PERFECT EVERYTIME. Oh ya, and I use DARK COCOA!!! These are the go to dessert that everyone asks me to bring to events....If you are having trouble, you need to take a look at the cook not the recipe item not reviewed by moderator and published
<span>How can a brownie recipe have "too much cocoa?"  You're all stark raving mad.  These are the best brownies in the world because they're dense and fudgy and not too sweet.  The only warning I'd make is that sometimes they take longer to cook than the recipe says.</span><br /><span>Sometimes me and my sister will make them without the flour and cook them even longer.  It's the closest I can get to intravenously injecting chocolate.</span><br /> item not reviewed by moderator and published
terrible. chocolate cake with too much cocoa. NOT brownies. kids wouldn't even touch them. they went to the trash. item not reviewed by moderator and published
When bad recipes go wrong! Watch the video. Don't follow the written instructions. They are completely different instructions starting with the written recipes indication to use a whisk all the way through the addition of the ingredients. Argh! Proves the importance of having a competent recipe writer.  item not reviewed by moderator and published
These came out more or less edible, but pretty dry and overly cakey (and as others have said, slightly chalky), however they might have come out better if I'd watched the video first and seen exactly how much the eggs were supposed to be beaten - I beat them until they were "fluffy and light yellow," but in the video they were just beaten until emulsified (i.e., not especially fluffy or light in color). Also, in the video, he combined the ingredients differently than called for in the recipe, and he made a point of cutting the brownies before cooling them - the opposite of what the recipe instructs. Also, I measured my ingredients after sifting and not before as shown in the video - the recipe doesn't specify either way. I'll try wrapping and refrigerating them to see if the texture improves, as another reviewer suggested. While these weren't delectable, they weren't disgusting as some other reviewers have said. I don't know if the instructions in the video would have yielded better results than the ones in the recipe, but it's annoying that they were contradictory. item not reviewed by moderator and published
This recipe came up when I searched for diabetic recipes. Can anyone explain how this is a diabetic friendly recipe? item not reviewed by moderator and published
Best brownies ever! <div>Very rich. I like to add mini chips to the top. </div><div>...I need to make some now...</div> item not reviewed by moderator and published
Beware the horrible spacing in the recipe!  Its not 11/4 cups of cocoa, its 1 and 1/4. Huge difference!  Unfortunately, didn't watch the video until after I made them incorrectly and wondered why they were so chalky. Probably the reason for most of the negative reviews here. item not reviewed by moderator and published
These brownies have way too much cocoa. :( item not reviewed by moderator and published
These brownies /would/ have been good, if not for the typo that ruined them. The recipe calls for 11/4 cups cocoa- almost 3 full cups. However, I believe it was probably supposed to be 1/4 cup. item not reviewed by moderator and published
The brownies in the photo accompanying this recipe look like lovely, chewy brownies.  The end result, however, are more cakey brownies with way too much cocoa in them.  My suspicion is that the brownies used for the photo were not made from this recipe.   Also, baking at 300 degrees for 45 minutes just doesn't get the job done.  Yes, my oven temperature is accurate, and I had to bake these about 65 minutes.  Since I was expecting delicious, chewy brownies, I was very disappointed and won't bother saving this recipe.<div><br /></div> item not reviewed by moderator and published
The flavors were nice, but way too much cocoa.. came out very chalky  item not reviewed by moderator and published
Best. Brownie. Recipe. Ever.  You can make them quite fluffy, or quite dense all dependent on how much you whip the eggs.  I made them in my KA mixer and whip the eggs until they were quite light and fluffy.  I also used 4 jumbo eggs, versus large.  I also whipped quite a bit after the sugar was added to dissolve it.  Absolutely wonderful.  If these turn out poorly, you're doing it wrong.   item not reviewed by moderator and published
Is this some kind of joke? Now I know where he got the idea for "Feasting on asphalt!" My household agrees, these are the worst brownies that have ever graced my kitchen. I want my hour, ingredients, &amp; electricity money back!<div><br /></div> item not reviewed by moderator and published
These are yummy and rich and easy!   item not reviewed by moderator and published
Wait......Sift sugars?     Who edits these recipes..?<div>Was terrific without the sifting </div> item not reviewed by moderator and published
I love Alton, however..these brownies are horrible.  I had to bake these for over 80 minutes. I only live at 463 ft elevation so it's not elevation.  They came out crumbly and waaaay to rich.  I made sure to follow the instructions to the T on these.  I have officially used almost all my cocoa for this... huge huge disappointment for me. Hopefully the boyfriend will enjoy em.  item not reviewed by moderator and published
Best brownie recipe ever! item not reviewed by moderator and published
 Made these today and I think that overall the recipe is a good one; The brownies are very moist and the texture is a nice compromise between being chewy and cakey; I think they would be a good one-size-fits-all texture for people who like either of those types of brownies.<br /> The one thing I will say is that they are not very sweet...almost a touch on the bitter-sweet side.<br /> I would probably prefer my brownies a touch sweeter so next time I make these I think I will add a cup of semi-sweet or milk chocolate morsels to the batter prior to baking.<br /> <br /> item not reviewed by moderator and published
I've done this recipe twice now. You can't trust the toothpick method. They're so fudgy, the toothpick won't come out clean until they're cooked to a crisp. Just cook the recommended time of 45 mins.  item not reviewed by moderator and published
I just made a batch, and while the texture is nice and fudgey, the flavour is way too intense for me. Way too chocolate-y, I'd recommend reducing the cocoa powder by 1/4 cup, if not more.   item not reviewed by moderator and published
These are so easy. Little bites of fudgy deliciousness! item not reviewed by moderator and published
Amazing brownie recipe! I have made this many times and it is so easy and delicious. I accidentally mixed all the ingredients at the same time instead of just the eggs with the sugar and it still came out perfect. item not reviewed by moderator and published
The taste of a rich brownie with the consistency and color of volcanic ash. Thanks! item not reviewed by moderator and published
I have made this recipe over and over and everyone who has eaten them LOVES them. It is very rich and very moist (which may be mistaken by some as undercooked?)--it almost reminds me of a chocolate torte, perhaps because it is almost flour-less (I have accidentally put only half the flour in several times, and it is still amazing). If you don't like the texture when they are right out of the oven, chill them in the fridge--their texture is very different when cold. Also, this is probably the easiest brownie recipe I have ever seen. item not reviewed by moderator and published
i had to cook my brownies almost 25 minutes longer than the recipe called for. (i live at 2000 feet elevation) my wife didnt like them at all because she said they were too rich. and while they are indeed VERY rich. i liked them a lot. but again the recipes cooking time was off by a country mile. item not reviewed by moderator and published
Huge dissapointment. I decided to put my tried and true brownie recipe on the back burner and try this recipe. After following the recipe exactly, these brownies were awful. Too much cocoa, too chalky and just a weird texture. No one in my household liked them. item not reviewed by moderator and published
I love cakey brownies too, and in-between brownies as well, but these brownies are not only best in breed but also best in show. they have the intense chocolate flavor and incredible richness of fudge, but they are smooth as silk and do not have the crystalized sugar crunch fudge does. I'm not sure what the nay-sayers are talking about in these reviews. They are SUPPOSED to be uber fudgey (they're unleavened unless you count the rise from cooked eggs). These are truly SICK and go on my permanent short list of recipes. All of us who've tried them so far are hopelessly addicted brownie zombies. J O I N U S item not reviewed by moderator and published
Almost followed the video exactly, but substituted coconut palm sugar for brown sugar, and added 2tsp each of vanilla extract and mint extract. The batter was enough to fill an 8x8 pan with brownies 1.5" thick- thicker, harder to bake evenly. Went along with it anyway, baking the brownies at 300 degrees for 55 minutes instead of 45. Still moderately under baked in the middle but it was perfect with ice cream. These things are rich, decadent, and not your normal "bake-sale" brownie. item not reviewed by moderator and published
Rich. Luxurious. Silky soft. Perfect! Absolutely perfect. Not get-stuck-in-your-teeth chewy but far from light and airy. Completely sinful! item not reviewed by moderator and published
I decided to try this recipe, and the results were pretty good. I topped them with butter cream frosting, and it tasted great. item not reviewed by moderator and published
These didn't turn out right. Mine were chalky. It's pretty rare that brownies turn out "not good", I know, but I will be avoiding this recipe. item not reviewed by moderator and published
Beautiful, dense, rich. My husband doesn't care for chocolate, never brownies. Are you kidding me? Restaurant quality dessert...add some vanilla ice cream - it's perfect. I was thrilled he thought the same thing I did, which was - THE BEST BROWNIES!!! Followed the recipe to a tee. Thanks sooo much, Alton...A chocoholics dream. item not reviewed by moderator and published
This may taste great, but I am EXTREMELY disappointed that you would categorize it as diabetic-friendly. Do NOT eat this if you are diabetic! item not reviewed by moderator and published
Oh my! Who wouldn't vote this recipe a 5? THIS GIRL loved them! And husband, whom I believe to have exactly three taste buds in his head, even had good things to say! I substituted 1t caramel flavor for the vanilla because I think sometimes vanilla makes things...well, "vanilla". I also dolloped half a can of Dulce de Leche on top and swirled it in because I just had to use it up in something. I made them again tonight with chocolate chips. I do not bake often, but I could totally see this becoming a monthly trend instead of my usual chocolate mini candy bars. They are worth the effort. item not reviewed by moderator and published
Goth Brownies - they came out black as sin and just as delicious. Thank you Mr. Brown. item not reviewed by moderator and published
this is the best recipe ever!..I have never come across the "perfect brownie" recipe..but I think this is it.Thank you so much for this recipe Alton Brown..the sheer fudgyiness of that damn brownie in my mouth was completely awesome.....also,I had to bake the brownies for 60 mins rather than 45...but the result was completely decadent!!!...again..thank you..pairing this with a glass of milk was the best treat ever. item not reviewed by moderator and published
Just made them using all brown sugar and half a cup whole wheat flour too much on accident; so one cup flour total.......but they still turned out great. I try to use wwf when I can instead of white flour. Def chocolaty and a bit dense, nice. But I would probably use white sugar next time. Too much brown does change the flavor. item not reviewed by moderator and published
These brownies are delicious! Using cocoa makes them rich but not overly sweet and dense. I will try them next with walnuts or pecans. I wonder how they would taste with chocolate chips added. item not reviewed by moderator and published
I make my kids baked goods every 3 days... that way they have variety. WE make enough so every one gets one everyday.,...and these brownies were a hit! They were simple enough for my 7 and 8 year old to help me make and so tasty that we made them with and with out walnuts! item not reviewed by moderator and published
I followed the recommendation of some reviewers and made changes (because I like sweet brownies). I added 1/2 C sugar more (it was a little sweet, next time I'll just add 1/4 C extra) and left out 1/4 C of the cocoa powder. I undercooked mine a little too much as I was in a rush, but it came out delicious. These were not cakey, they were dense in the middle, chewy on the outsides, and tasted better than the box version. These were super fudgey tasting. I usually buy the box mix that is "ultimate fudge" or something like that, these were even better. I agree that searching for and using the VIDEO instructions for this recipe are better. I sifted all my ingredients together on a flexible cutting mat because I don't have a one handed sifter, then slowly poured the ingredients in. It worked perfectly. item not reviewed by moderator and published
These are now my favorite brownie recipe to make. Adding some peanut butter or butterscotch here or there! Easy and delicious. item not reviewed by moderator and published
Amazing. Just. Amazing. Followed the exact recipe to a tee, and it turned out really dense, moist and had the most intense chocolatey flavour there ever was! Used the best quality ingredients too, like AB himself always recommends (natural cocoa powder imported from Switzerland haha) :DDD item not reviewed by moderator and published
OMG these were the best brownies I have ever made in all my chocolate-loving lifetime. I used canola oil instead of melted butter because I didn't have a microwave. I also didn't bother with the sifting. They came out of the oven with a little domed top and I was worried they would be tall and airy instead of condensed and rich. However by the time they cooled down, the top was flat and perfect. It was rich and chocolatey and I could taste the Dutch cocoa that I used. Heaven. I made a chocolate frosting to go on top. item not reviewed by moderator and published
This will be my second time making them and they are absolutely delicious! Some people just don't understand that they aren't supposed to be like a NORMAL brownie. They're supposed to be gooey on the inside. Look at the recipe people, its not like a normal brownie recipe, it has more sugar than flour and way more eggs. Any whoo~ I come back to this recipe every time I bake myself some brownies. They're my most favorite recipe! :D item not reviewed by moderator and published
So yummy and so easy to make. Chocolately deliciousness! item not reviewed by moderator and published
Super easy &amp; delicious!!! item not reviewed by moderator and published
This should be a 5-star recipe!!! I've never written a review on FN but I was too outraged this recipe didn't get 5 stars. This makes you real gourmet brownies with such simple ingredients! If you like your brownies fudgy and chocolatey, this is the one to go for. Oh I know this is silly but 11/4 cups cocoa it means ONE and A QUARTER , not 11 cups and something. Believe it or not, I needed someone to tell me this. Ha ha. item not reviewed by moderator and published
DELICIOUS!! My daughter and I made these to enter into a brownie contest, and we won! Question, though: why sift the brown sugar?? item not reviewed by moderator and published
Where did the metrics go Alton? Your devoted yet distraught fan, Brittany item not reviewed by moderator and published
After making dishes from recipes that I've seen on foodnetwork.com for many years, I'm finally writing my first review. This recipe should be 5 stars and its not and those that don't like it, please read this. This is a great recipe. I know others have voiced their opinion that this isn't a good recipe and I think I know why. If you follow the show at all you know that Alton uses high quality ingredients. I made this once with some cocoa powder I had on hand (since I was out of my good stuff). The brownies were mediocre at best. Once my organic dutch processed cocoa came in (1.54 lb for $15 on amazon) I made these again and they were the best I've ever had. Please use good ingredients when cooking. Don't use lack luster ingredients and then blame the recipe. "Food" for thought! item not reviewed by moderator and published
I never bother with rating recipes.. but this is just TOO GOOD! Best brownies EVER! item not reviewed by moderator and published
DELICIOUS!!!! These are exactly what I was looking for in a moist, fudgey, chocolatey brownie. They are not light, chocolate cake type brownies. This will be my go to recipe from now on. item not reviewed by moderator and published
So... I had made these brownies once before with the recipe as is, they were so terribly bitter chocolatey that I couldn't eat them! I decided to make them again, took away 1/4 cup cocoa and added 1/4 cup white and brown sugar more, cinnamon, and put them in a 9x13 dish instead. DELICIOUS! Best brownies I have ever had. item not reviewed by moderator and published
I made these exactly like the recipe says and wow. They are amazing! Fudgey, rich, super chocolatey, and I followed the advice of another reviewer and froze about half of them. We'll see how that works out, but I think they will still be great. These are chewy, so if you like cake brownies, these are not for you. It calls for a lot of chocolate and they turn out almost like dark chocolate. I love some of the box mix brownies out there, but these are just as easy and just as good. I added a bit of nutmeg and cinnamon too. Awesome. item not reviewed by moderator and published
These were just like the box brownies but more intense chocolate. I used 1/4 cup of dark powder with the regular, maybe that's it. Next time I will just use 1 cup regular. I added over a cup of chopped walnuts and pecans and baked in a 13x9 pyrex dish and they came out great following the recipe. item not reviewed by moderator and published
Best brownies ever! They aren't overly sweet like the boxed kind. Use really good cocoa powder, and add some chili powder for a little spice. Gourmet brownies for sure. P.S. try freezing them, and then eating them semi-frozen. Almost like eating a hunk of fudge! item not reviewed by moderator and published
Brownies were excellent! I used a 8x8 pan, and baked them for 60 minutes. I also used Hersheys Cocoa. If you like fudgey brownies, this is your go-to recipe! item not reviewed by moderator and published
delicious item not reviewed by moderator and published
So the gluten free kid wanted AWESOME, middle-school worthy brownies. Besides Gluten, he's allergic to soy lethicin, often found in chocolate. I picked this recipe as I had some unsweetened, organic and soy free cocoa powder. I bought a disposable pan that was 8.5 by 11-it worked perfectly. In my KA with a whisk attchment I beat the eggs on high for about 2-3 minutes, added sugars &amp; butters, beat until airy for 2-3 minutes, + vanilla and salt-beat for a minute and dumped chocolate &amp; gluten-free all purpose flour in for another minute. Buttered/floured pan in my oven, electric, so these took 55 minutes, not 45 at 300 degrees. They "drop" and become really heavy and uber-choclaty. However, with ALL the chocolate they aren't really SWEET like Duncan Hines. If you like the sicky-sweet of "box brownies", don't make these. Probably some semi-sweet mini-chocolate chips or even a little more brown sugar or sweetened cocoa. Based on the empty pan-these were a HIT with 8th graders! item not reviewed by moderator and published
Don't listen to the haters. Hands down, best brown recipe out there if you like dense brownies. If you're looking for more of a cakey brownie, this isn't the recipe for you. item not reviewed by moderator and published
I tried these based on the good reviews I read. I was a little nervous about how much cocoa powder was in the recipe, and I should have passed up this recipe and made a different one. These brownies kind of remind me of my mother-in-law's burger's after she has squeezed all of the juices out of it. Once you get to that last bite, it almost hurts your throat to swallow because the dry brownie has sucked all the moisture from your mouth. And on top of that they're not very sweet either. They're more bitter than I care for. I won't be making this recipe again. item not reviewed by moderator and published
The first time I made these I accidentally omitted half the butter. Still the best brownies I've ever had. And still only using half the butter. item not reviewed by moderator and published
I should have read reviews first - I made these brownies two weeks ago and made them according to recipe before reading reviews, and discovered the 8 x 8 pan was too small. I cooked the brownies an extra 10 minutes, but the center was still undercooked. The outer edges were delicious and left my family asking me to make them again. I just made them a second time and used Special Dark Cocoa instead of regular unsweetened cocoa and used a 9 x 9 pan. They came out fantastic. I think the next time I make these, I will add some cayenne pepper and a little fresh ground pepper to kick them up. item not reviewed by moderator and published
What happened, friend? item not reviewed by moderator and published
Agreed.  I was suspicious when the batter FILLED my 8x8.  It was a disaster.  After an hour in the oven the whole thing caved in.  So disappointed. item not reviewed by moderator and published
Please don't post a rating for a recipe you've altered. You didn't make this recipe, you made something else.  item not reviewed by moderator and published
I should say that I use all the same proportions, but I melt the butter first, then add the dry ingredient(s), then beat in the rest by hand.  It can take up to an hour and a half to cook at 300, but it's worth it.  Without the flour, it can take even longer. item not reviewed by moderator and published
The recipe calls for 1 1/4 cups of cocoa. As in, ONE and ONE/FOURTH cups. You thought it meant 11/4? Eleven fourths? Sure, the ones are close together but have you seriously seen any measurement ever given like that? If it was really supposed to be 11/4, the measurement would have been 2 3/4 cups of cocoa. A little common sense would have helped a lot in this instance. item not reviewed by moderator and published
I think those are indeed the brownies, though the recipe has a fatal typo- 11/4 cups cocoa instead of 1/4 cup. item not reviewed by moderator and published
It's not really a typo. It's 1 1/4 cups. One and one/fourth cups. The ones are just close together. Can no one look at that and use a little common sense? item not reviewed by moderator and published
I completely agree with you!  If these brownies did turn out poorly, they MUST HAVE got it wrong!!!   item not reviewed by moderator and published
Your probably over-mixed it. It happens even with chocolat cake.. item not reviewed by moderator and published
Granted... I don't do the sifting, and I usually use a pan about twice the size of his... item not reviewed by moderator and published
Question, did you alter anything? Cause I know from some experience freezing brownie dough can make it turn out chalky. Ben &amp; Jerry's has that problem with their ice-cream sometimes. If not, then it could be a problem of just not good flour, or heating it up to fast causing the eggs to go chalky. So, try it again, I've done recipes that didn't turn out well the first time. item not reviewed by moderator and published
I'm with Joseph, I didn't alter anything. I used all organic ingredients. Complete disappointment for the kids and me. item not reviewed by moderator and published
I think you have this mistaken with another recipe. No where that I've seen lists this as a diabetic-friendly recipe item not reviewed by moderator and published
If you search for diabetic recipes this recipe is number 5 on The Food Network's list of diabetic-friendly recipes. item not reviewed by moderator and published
Rachel, I don't have a mw either, and I just melt the butter in a small pan on low heat. Take care. item not reviewed by moderator and published
because brown sugar naturally clumps and would settle in puddles in the batter. sifting removes the little clumps and makes an evenly smooth batter, and well distributed sweetness. item not reviewed by moderator and published

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